Lower Fat Macaroni and Six Cheeses

I tried this modification of my usual Mac and Cheese while looking for something satisfying that was not so bad for me! I think it turned out pretty well. I hope you will try it and let me know what you think.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 1  lb pasta, regular (I like shells, but elbow macaroni or other shapes will work) or 1  lb whole wheat pasta (I like shells, but elbow macaroni or other shapes will work)
• 2  tablespoons  Smart Balance butter spread
• 3⁄4 cup  fat free milk
• 2  tablespoons whole wheat flour
• 1⁄4 teaspoon nutmeg, grated
• 1  pinch  salt and pepper
• 1⁄2 cup  fat free ricotta cheese
• 8  ounces fat free cream cheese
• 2  tablespoons parmesan cheese, grated
• 4  slices  fat free swiss cheese (singles)
• 1⁄4 cup cheddar cheese, grated
• 1⁄4 cup  fat free cheddar cheese, grated

Directions

1. Boil pasta in water until al dente, drain and set aside.
2. Melt spread in a medium saucepan over med high heat.
3. Whisk in flour to make a light roux.
4. Add in 3/4 cup fat free milk, cream cheese, ricotta cheese, salt, pepper, and nutmeg.
5. Whisk together until smooth.
6. Add fat free swiss cheese slices, continuing to whisk into a smooth sauce. Pour sauce over drained pasta, mixing well.
7. Place all into a baking dish sprayed with non stick spray.
8. Top with shredded fat free and regular cheddar, and Parmesan cheeses.
9. Bake at 350 approximately 40 minutes or until bubbly and browned on top.